Preparation time: 40 minutes ❀ Difficulty of preparation: Moderately demanding ❀ Number of servings: 4
| Ingredients: |
|---|
| 200 g integral pasta |
| 1 leek (200 g) |
| 250 g mushrooms |
| 200 g Brussels sprouts |
| 50 ml olive oil |
| 50 ml white wine |
| 1 tbsp Parmesan cheese |
| 1 tsp salt |
| 1 tsp thyme (optional) |
Preparation
- Put slightly salted water in the pot to heat, then prepare the necessary vegetables.
- Wash the leeks well, especially between the leaves where traces of earth are usually hidden. Including the stem and leaves, chop the leek into small rings or strips.
- Clean the mushrooms with a dry cloth, then chop into slightly thicker rings (approximately 3-5 mm). You can cut larger pieces in half.
- Wash the Brussels sprouts and remove the outer leaves. Cut off the top of the Brussels sprouts and cut them in half.
- In heated water, add the cleaned Brussels sprouts and boil briefly for about 10 minutes, then remove them from the water.
- Cook the pasta according to package directions, reusing the Brussels sprouts water.
- To make the sauce, heat the olive oil in a saucepan over medium heat.
- Add the pre-sliced leeks and simmer on low heat for about 5 minutes.
- Then add the sliced mushrooms and, stirring occasionally, simmer for about 15 minutes.
- Towards the end, pour about half a glass of white wine and add pre-boiled Brussels sprouts. Stir everything together.
- Season with salt, thyme, or another suitable spice, such as marjoram, basil, or parsley.
- Drain the cooked pasta and add to the pan. Mix everything together well and sprinkle a little Parmesan cheese over everything.
Enjoy the benefits of healthy vegetables, and the charms of delicious pasta and white wine!
Bon appetit!
